This is a simple variation of the Vollkornbrot with sunflower seeds from Jeffrey Hamelman's Bread.
The higher amount of sunflower seeds, the addition of red malt and scalding instead of soaking change the profile of this bread quite a bit.
The instructions for the rye sour are here:
1. Prepare the scald at least 1 hour before mixing the final dough by combining the boiling water, rye and malt so that the whole mix is equally hydrated.
2. Combine all the ingredients for the final dough (Scald can still be a bit warm) and mix well. I mix by hand, for about 5 minutes. Aim for a dough temperature of about 28C.
3. Proof at about 28C for 1 hour.
4. Divide and scale the paste (570g of paste fore 500g of finished bread). Shape with very wet hands to logs and lightly press into buttered loaf tins. Preheat oven to 450C.
5. Rest at 28C for about 50 minutes.
6. Sprinkle loaves with rye meal and bake for 15 minutes at 250C, then turn oven down to 200C and bake for another 30 minutes (if you make 500g loaves, otherwise you might have to adjust your timing.)
7. Wait the famous 24 hours before cutting into this.
Finding my way around the new functionality ...Trying out to post a more complicated formula and thinking about how to incorporate Baker's Percent in a meaningful fashion